Sugar Cookie Day 2024 is on Tuesday, July 9, 2024: How to make sugar cookies?

Tuesday, July 9, 2024 is Sugar Cookie Day 2024. National Sugar Cookie Day! National Sugar Cookie Day!

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Sugar Cookie Day

Sugar Cookie Day is all about releasing your inner child and honoring the straightforward sugary-goodness of the traditional treat. Within the 1700s several German settlers showed up in Pennsylvania, by mixing sugar, butter, eggs, vanilla and sodium bicarbonate they produced an easy yet scrumptious food, now referred to as Sugar Cookie. Obviously, the initial recipe never does not please, but nowadays it's very easy allow it a contemporary twist – adding sprinkles, choc chips and frosting may be the simplest method to jazz up.Sugar snacks are an easy way to help keep the children entertained too give them the dough, cookie blades, a variety of toppings, and let their creativeness go wild! For that ultimate Sugar Cookie Day experience, you are able to organize a Cookie Exchange party together with your buddies and neighbours – just remember to create your sweet tooth!

How to make sugar cookies?

Sugar Cookies and Variations

Makes 5 dozen cookies

Prep 20 minutes

Refrigerate 2 hours

Bake at 350 degrees for 10 to 12 minutes

Basic Sugar Cookies

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup sugar

1/2 cup (1 stick} butter, at room temperature

1 egg

1 teaspoon vanilla

Combine flour, baking powder, and salt in a small bowl.

With a mixer on medium speed, beat sugar, butter, egg, and vanilla in a large bowl 2 minutes, until smooth and creamy. Using a wooden spoon, stir in flour mixture. Shape into a 15-inch-long log; wrap in plastic wrap and refrigerate at least 2 hours or up to 3 days.

Heat oven to 350 degrees.

Cut dough into 1/4-inch-thick slices. Place on ungreased baking sheets, reshaping into rounds if necessary.

Bake in heated 350 degree oven 10 to 12 minutes or until cookies are lightly golden around edges. Remove baking sheets to wire racks and cool 1 minute. Remove cookies to racks and let cool completely.

Chocolate Chip Sugar Cookies

Prepare Sugar Cookie dough steps 1 and 2, stirring 1 cup chocolate chips into mixed dough and shaping dough into a 10-inch long log. Heat oven to 350 degrees. Cut log into 1/2-inch-thick slices. Place on an ungreased baking sheet. Bake 12 to 15 minutes or until cookies are lightly golden around edges.

Makes about 20 cookies

Thumbprint Cookies

Prepare Sugar Cookie dough steps 1 and 2. Heat oven to 350 degrees. Cut log into 1/2-inch thick slices. Roll each slice into a ball. (If sliced dough is too stiff to work with, let soften at room temperature about 10 minutes.} Place on ungreased baking sheets, spacing about 2 inches apart. Indent center of each ball by pressing with your thumb. Spoon about 1/2 teaspoon any flavor jam into each indentation. Bake 12 to 14 minutes or until lightly golden around edges.

Makes about 30 cookies

Lemon Sugar Cookies

Prepare Sugar Cookie dough steps 1 and 2, beating 4 teaspoons grated lemon rind into butter mixture. Heat oven to 350 degrees. Cut log into 1/4-inch-thick slices. Place on ungreased baking sheets. Sprinkle about 3 tablespoons decorating sugar over slices, dividing equally. Bake 8 to 10 minutes or until cookies are golden around edges.

Makes about 60 cookies

Almond Sugar Cookies

Toast 3/4 cup slivered almonds; cool. Grind nuts (you should have 3/4 cup}. Prepare Sugar Cookie dough steps 1 and 2, adding 1/2 cup ground nuts to dry ingredients (reserve remaining nuts} and beating 1/2 teaspoon almond extract into butter mixture. Heat oven to 350 degrees. Cut log into 1/4-inch-thick slices. Place on ungreased baking sheets. Sprinkle 1/8 to 1/4 teaspoon reserved ground nuts over each slice. Bake 8 to 10 minutes or until cookies are golden around edges.

Ginger Sugar Cookies

Prepare Sugar Cookie dough steps 1 and 2, adding another 1/4 cup flour and 1 teaspoon ground ginger to dry ingredients and beating 1 tablespoon mild molasses into butter mixture. Heat oven to 350 degrees. Cut log into 1/4-inch-thick slices. Place on ungreased baking sheets. Lightly dip tines of a fork into some flour; firmly press a crisscross design onto each slice. Bake at 350 degrees for 8 to 10 minutes or until cookies are slightly darkened around edges.

Makes about 40 cookies

Mocha Sugar Cookies

Prepare Sugar Cookie dough steps 1 and 2, adding 1/4 cup unsweetened cocoa powder and an additional 1/4 teaspoon salt to dry ingredients. Stir 1 teaspoon instant espresso powder into egg before beating it into butter mixture. Heat oven to 350 degrees. Cut log into 1/4-inch-thick slices. Place on ungreased baking sheets. Bake 8 to 10 minutes or until slightly darkened around edges.

When cookies are cool, melt 3 ounces semisweet chocolate; spoon into a small plastic bag. Snip off a corner of bag and drizzle chocolate over 30 cookies. In the same way, melt and drizzle 3 ounces white baking chocolate over remaining 30 cookies.

Makes 60 cookies

Nutty Chocolate Chip Cookies

Prepare Sugar Cookie dough steps 1 and 2, adding 1/4 cup unsweetened cocoa powder to dry ingredients and stirring 1/2 cup mini chocolate chips and 1/2 cup finely chopped dry-roasted unsalted peanuts into mixed dough. Heat oven to 350 degrees. Cut log into 1/2-inch-thick slices. Place on ungreased baking sheets. Measure 2 tablespoons granulated sugar onto a piece of waxed paper. For each cookie, dampen bottom of a small glass with water and dip into sugar; press down on cookie to flatten to about 2 inches in diameter. Bake 12 to 15 minutes or until cookies are slightly darkened around edges.

When cookies are cool, mix 1 1/4 cups creamy peanut butter with 1/2 cup confectioners' sugar. Spread half of cookies with 2 teaspoons mixture. Sandwich with remaining cookies.

Makes 15 sandwich cookies

You can make up a batch of dough and refrigerate it for up to 3 days or freeze for up to 3 months, then enjoy the homemade taste whenever the spirit moves you.

sugar cookie question??

sugar cookie question??

Sugar cookies are pretty much butter cookies with a sugar coating.

The Recipe

1 1/2 cups sugar

2/3 cup shortening or butter*

2 eggs

2 tablespoons milk

1 teaspoon vanilla extract

3 1/4 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

Early in the day or the day before:

In a large bowl cream the shortening and the sugar. Add the eggs, extract, and milk. In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined. With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours.

Preheat oven to 400 degrees F. Lightly grease cookie sheets. Roll** half or 1/3 dough at a time, keep the rest refrigerated. For crisp cookies, roll dough, paper thin. For softer cookies, roll 1/8 " to 1/4" thick.

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With floured cookie cutter, cut into shapes. Re-roll trimmings and cut.

Place cookies 1/2 inch apart on cookie sheets. Decorate*** Bake 8 minutes or until very light brown. With pancake turner, remove cookies to racks; cool. Makes about 6 dozen cookies.

*I've found that if you want "sturdy and tasty" cookies you should use 1/2 shortening and 1/2 butter. Shortening makes cookies sturdy and butter makes them tasty.

** Rolling Hints: Sue B. says: " Roll the dough out BEFORE chilling and then chill. I roll out my sugar cookie dough right after it is mixed up between 2 sheets of waxed paper, place it on to a flat baking sheet and put it in the fridge. Continue until all the dough is rolled out, stacking the dough sheets on top of the first one. You will go through a lot of waxed paper, but the convenience is worth it for me. When you're ready to cut them out, take out one sheet at a time, peel off the top waxed paper, lightly rub some flour onto the dough, replace the waxed paper and flip the dough sheet over. Peel off the now top sheet of waxed paper and you're ready to cut out your cookies. Collect the dough scraps in a plastic baggie so they don't dry out, re-roll when you have enough for a large sheet. I reuse some of the waxed paper sheets for re-rolling the scraps. A couple tips..... If the waxed paper slips on the counter while rolling, wipe the counter with a damp cloth. And while rolling the dough, sometimes the bottom waxed paper wrinkles, flip over the dough and waxed paper, release waxed paper and re-roll. This method of rolling out cookie dough has been a real time and mess saver for me." ShadoeRose says: "I have found that it is difficult to roll if attempting to do so immediately after taking out of the refrigerator. Take a portion of the dough out and put the rest back in the refrigerator as you don't want the dough to get to room temperature. Let the piece you are working with, warm slightly but keeping beneath room temperature. Experiment with different lengths of time of warming until you find the temperature you find the easiest to work with."

***To decorate with colored sugars: Prepare cookies by brushing with heavy cream or an egg white slightly beaten with 1 tablespoon of water. Sprinkle with decorative toppings.

***To decorate with food colors: Mix 1 egg yolk and 1/4 teaspoon water. Divide mixture among several custard cups. Tint each with different food color to make bright colors. (If paint thickens while standing, stir in a few drops of water.) Paint designs on cookies with small paint brushes.

OR

INGREDIENTS

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup butter, softened

1 1/2 cups white sugar

1 egg

1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Question about sugar cookies?

Question about sugar cookies?

Deluxe Sugar Cookies

1 1/2 Cups Powdered sugar**1/2 teaspoon almond extract

1 Cup margarine, softened***2 1/2 cups flour

1 egg******1 teaspoon soda

1 teaspoon vanilla****1 teaspoon cream of tartar

Combine flour, soda and cream of tartar. Set aside.

Cream together sugar and margarine. Add extracts and egg. Mix well. Gradually add dry ingredients being sure to scrape bowl.

Divide dough into two balls. Wrap in plastic wrap and refrigerate overnight or at least 3 hours.

Preheat oven to 375.

Working with one ball at a time, divide dough in half. Roll each half 3/16 inch thick on lightly floured board. Cut into desired shapes with cookie cutters Place on ungreased cookie sheet. Bake 7 to 8 minutes or until edges are light brown. Frost and decorate as desired.

SHINY COOKIE ICING

4 teaspoons milk

4 teaspoons light corn syrup

1 Cup powdered sugar

1/2 teaspoon clear vanilla or almond extract

Mix milk, corn syrup and vanilla. Gradually add sugar until you achieve the desired consistency.

This icing goes on very well if you use a paintbrush that is about 1/2 inch wide.

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